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Pan-Seared Sausage and Onions
with braised cabbage and apples

Active: 35 min Total: 35 min
Sausage and cabbage is a classic German meal. We cook our sausage in just a little bit of stock for extra moisture. Pair it with your favorite beer, and you've got the perfect Oktoberfest meal!


Pan-Seared Sausages and Onions:
  • Onions - 1 , sliced
  • Thyme, fresh leaves - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Bragg's / coconut aminos - 2 tsp
  • Sausage, German-style bratwurst (sub sausage of choice) - 4 links
  • Stock, chicken - 1/2 cup
Braised Cabbage and Apples:
  • Garlic - 2 cloves , minced
  • Cabbage, red - 16 oz , sliced
  • Thyme, fresh leaves - 1 Tbsp
  • Apples, any type - 1 , diced
  • Grass-fed butter - 1 1/2 Tbsp
  • Salt - 1/2 tsp
  • Vinegar, apple cider - 6 Tbsp


  1. Onions / Garlic / Cabbage / Thyme leaves (for sausage and cabbage) - Prep as directed. (Can be done up to 4 days ahead)
  2. Apples - Dice (it's fine to leave skin on).

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  1. Cook cabbage by heating a saute pan or Dutch oven over medium heat. Add butter and then garlic, thyme, and apples to melted butter. Saute for ~2 minutes before adding cabbage with salt. Saute for another 14 to 16 minutes, until cabbage is tender.
  2. While cabbage cooks, heat up a skillet or non-stick pan over medium heat. Add oil and then onions and aminos to heated oil. Saute for ~3 minutes.
  3. Add sausage to onions, searing on each side for ~2 minutes. Add stock and thyme leaves and cook until sausages are cooked through, another 6 to 8 minutes (sausages should be firm to touch).
  4. Finish cabbage with apple cider vinegar and cook for another 2 to 3 minutes, until vinegar’s all absorbed. Season with salt, pepper or if the cabbage is too tart, something sweet, like brown sugar or syrup.
  5. Enjoy sausage and onions with cabbage on the side.



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